Careme

Ingredients

• Wild Caught Sockeye Salmon Fillet (Previously Frozen) 1 lb 15.99
• Green Asparagus 1 lb 3.49
• Kroger® Russet Potatoes 1 lb from 5 lb bag 2.69
• Simple Truth Organic® Baby Dill 1 small pack, use 2 tablespoons chopped 2.49
• Fresh Organic Lemon - Each 1 lemon 1.29
• Garlic 2 cloves 0.69
• Jumbo Yellow Onions 1/2 lb, thinly sliced 0.99
• olive oil 2 tablespoons
• Dijon mustard 1 teaspoon
• kosher salt to taste
• black pepper to taste

Instructions

1. Preheat the oven to 425°F. Scrub 1 lb russet potatoes and cut them into 1-inch chunks. Thinly slice 1/2 lb jumbo yellow onion, mince 2 garlic cloves, zest 1 lemon, then cut the lemon into wedges. Trim the woody ends from 1 lb asparagus. Finely chop 2 tablespoons fresh dill.
2. Place the 1 lb potato chunks in salted water, bring to a boil on the stove, and cook 12 to 15 minutes until very tender.
3. While the potatoes cook, toss the 1 lb asparagus with 1 tablespoon olive oil, salt, and black pepper on a sheet pan. Pat the 1 lb sockeye salmon dry and season with salt and black pepper. Stir together 1 teaspoon Dijon mustard, half the lemon zest, and 1 teaspoon olive oil, then brush over the top of the salmon.
4. Push the asparagus to the sides of the sheet pan and place the salmon in the center. Roast at 425°F for about 10 to 12 minutes, until the asparagus is just tender and the salmon is still moist in the center.
5. While the salmon roasts, drain the potatoes well. Return the pot to medium heat with 1 tablespoon olive oil. Add the 1/2 lb sliced onion and cook 5 to 6 minutes until softened and lightly golden. Add the 2 minced garlic cloves and cook 30 seconds.
6. Add the drained potatoes back to the pot with the onion and garlic. Roughly smash the potatoes with a spoon or masher so you keep some texture. Fold in 1 tablespoon chopped dill, the remaining lemon zest, and 1 to 2 teaspoons lemon juice. Season with salt and black pepper.
7. To plate, spoon the lemon-dill potato smash slightly off-center on each plate. Lean a salmon portion against the potatoes, then lay the roasted asparagus alongside in a neat bundle. Finish with the remaining dill and a lemon wedge on the rim for a fresh restaurant-style look.